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Heat garlic oil in a pot and add shallots. Cook until soft, then add in the curry paste and cook for about 30 seconds. Add water, followed by the spices, coconut milk, salt, and brown sugar.
Bring to a boil, then reduce to a simmer and add eggs. Simmer for 5-10 minutes then spoon into bowls and top with cilantro and cayenne oil.
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